Ingredient:
500g beef for jangjorim,
20 quail eggs,
10 black peppers,
20 garlic cloves,
5 cups (1L) water,
1 teaspoon whole pepper,
1+1/2 cups seasoned soy sauce (300mL),
1/2 cup sugar,
3 tablespoons Mirim,
1 dried pepper.
To prepare:
Boil the quail eggs and peel them.
Cut the spigot short and wash it.
| Cooking Method |  |
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Add |
| 1) Put the auxiliary basket in the cooking container and boil it with beef, whole pepper, 6 cloves of garlic, and water. | Close | 40 minutes | 110°C | 3 | |
| 2) Add 3 cups (600 mL) of broth , add seasoning ingredients and boil beef again in a supplementary basket. | Close | 30 minutes | 110°C | 3 | |
| 3) Boil the remaining garlic and chilli pepper with the lid opening. | Close | 8 minutes | 110°C | 3 | |
| 4) Remove the meat from the auxiliary basket and add boiled quail eggs to boil more. | Close | 10 minutes | 110°C | 3 |
Set :
Rip the meat and sieve the broth out.
Put the meat, quail eggs, ground red pepper and jangjorim broth in the storage container.
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